Sort ingredients
kebelin
QR Code
Listen
Pdf
Combine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about ¼-inch thick (about ¼ cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).
Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.
In a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.
Divide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.